Salad Recipes - Mosaic Pasta Salad

Ingredients                      

• 350g/12 oz/3 cups conchiglie

• 90 ml/6 tbsp mayonnaise

• A little milk

• 350g/12 oz/1 large can baby corn cobs, drained

• 200 g/7 oz/1 small can pimientos, shredded

• 225 g/8 oz Mortadella sausage, diced

• 12 stuffed olives, sliced

• 5 cm/2 in piece cucumber, cut into short sticks

• Salt and freshly ground black pepper

• 50 g/2 oz/1 small can anchovies, drained

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Mix the mayonnaise with a little milk to thin slightly. Add all the remaining ingredients, except 8 slices of the olives and the anchovies.

3. Toss well, adding seasoning to taste. Pile into a serving bowl and garnish with a lattice of anchovies and the reserved olive slices.